Cooking Ahead of Time

Sorry it took me so long to get you a few of these recipes, but this has been one busy Friday! The twins had a basketball game and then some other things came up. (See why I'm planning ahead?) 

Below are two recipes that you can make ahead of time. I'll follow up with the others in a few days.  These two can be frozen if you like or kept in a very cold refrigerator.  Thaw them out the day before and bake as directed in each recipe. 

Mashed Potato Soufflé (serves 8)
2-3 tablespoons bread crumbs
3 tablespoons grated parmesan cheese
3 tablespoons chopped fresh parsley
6 medium baking potatoes
1 cup fat free cottage cheese
½ cup skim milk
5 egg whites
2 tablespoons chopped green onion tops
¼ cup grated parmesan cheese

Combine bread crumbs, 3 tablespoons parmesan cheese and parsley in a bowl and stir. Sprinkle over the bottom and sides of an 8x10 pan, sprayed with nonstick spray. Shake out excess into a bowl and reserve for topping.  
Bake potatoes on center oven rack at 450 degrees for 1-1 ½ hours or until tender.  Allow to cool slightly.  
Cut potatoes in half and scoop pulp out into a large bowl.  A grapefruit spoon works nicely to scoop the pulp.  Reserve potato skins for toasting with 2% cheddar shredded topping which makes a nice appetizer or football snack. 
In a blender, combine cottage cheese, milk, egg whites, ¼ cup parmesan cheese.  Blend until smooth.  Pour over potato pulp and mix with a hand mixer until smooth.  Add green onion and stir until mixed. 
Spoon into pan and top with remaining bread crumbs that were left from the bottom of the pan. 

Bake in preheated oven 350 degrees for 35-45 minutes or until it is puffy and slightly browned.  

To Freeze:  Cover with heavy duty foil and tightly seal.  Thaw the day before thanksgiving in the fridge.  Allow to sit out for about 1 hour before baking.

Sweet Potato Soufflé (serves 10) 
6 medium sweet potatoes or 2 large cans
½ cup raw sugar

4 tablespoons butter, melted
4 egg whites
1 teaspoon vanilla
1/3 cup skim milk

Topping: 7 tablespoons butter, melted
1 cup dark brown sugar
½ cup whole wheat flour
1 cup chopped pecans

Bake sweet potatoes at 400 degrees for 1 hour until tender and cool slightly to the touch.  Scoop out pulp into a large bowl.  Mash with a spoon to eliminate clumps.  Or, open sweet potato cans and do the same.

Mix in sugar, butter, eggs, vanilla and milk.  Beat on medium speed with a hand mixer.   
Spread in a 13x9 inch pan that has been sprayed generously with cooking spray.  Mix topping ingredients and spoon onto sweet potatoes. 

Bake 30 minutes at 350 degrees.  

*This may be frozen and thawed the day before in fridge.  Let it sit out for about an hour before baking. 

Don’t forget to double the recipes and share Thanksgiving with a family in need. 

Coming soon: Recipes for Autumn Salad, Cornbread Dressing, Run for the Roses Pie and Pumpkin Pie.

(You may want to go ahead and make the cornbread over the weekend following the Martha White package directions.  I usually make 2 batches and use dried whole wheat bread in my dressing.  You can also chop the celery and onion in advance. I wait until the day of Thanksgiving to put this together so I can add some fresh turkey broth.)   

Yummy!

Comments

[kelly beck]

Lisa,
Just made this today for dinner tonight. I got a free turkey at Market Street that has been in the freezer and so I made a turkey dinner, sweet potato souffle, and vegetables for me and my husband tonight...needless to say there is alot of turkey and sweet potatoes for two people, but we can eat on this a few days. Anyway, you blessed me with your recipe and my house smells amazing. I can't wait for my husband to walk in tonight and smell the sweet potatoes!

[Jennifer]

Can't wait to make both of these.

[Jayne]

Lisa, Thank you for the wonderful recipes.
God Bless